Abstract:
Snack bars serve as convenient, nutrient-dense energy sources; however, the
utilization of underutilized tropical crops like Palmyrah remains limited. This study
aimed to formulate a healthy, gluten-free fibre rich snack bar using Palmyrah tuber
flour (PTF) and Palmyrah jaggery as primary ingredients. Four formulations (F1–F4)
were developed by varying the Palmyrah tuber flour ratio (10g, 20g, 25g, and 30g)
while maintaining constant levels of auxiliary ingredients. The Sensory evaluation
using a 9-point hedonic scale (n=20 trained panelists) identified F3 (25 g Palmyrah
tuber flour) as the most acceptable formulation. The optimized bar contained 60.34
g/100 g carbohydrates, 8.20 g/100 g crude fibre, 3.83 g/100 g protein, 11.39 g/100 g
fat, and 2.40 mg/100 g iron, delivering 420.15 kcal/100 g. Comparative analysis
against a commercial Oat bar confirmed the Palmyrah snack bar's superior fibre and
iron content alongside lower sugar and salt levels. Texture profile analysis indicated
the formulated bar (hardness - 76.00 g) was slightly softer than the commercial
counterpart (96.00 g). Shelf-life studies confirmed microbial stability for up to three
months (90 days). A consumer survey (n=250) targeting health-conscious young
adults (20–40 years) revealed strong commercial viability for the snack bar. Overall,
84.8% of respondents were willing to purchase the product, with health benefits
identified as the primary purchase driver (75.7%). Product perception scores were
highly positive. Supermarkets emerged as the preferred retail channel (40.4%).
Regression analysis indicated that preference for traditional ingredients significantly
influenced willingness to pay (p<0.05). Future work should prioritize gluten-free
certification, standardized production protocols, and targeted marketing emphasizing
Palmyrah's superior fiber, iron content, and traditional heritage to maximize
commercial potential.
